Angel Biscuits – Pumpkin or Buttermilk

Angel biscuits are a cross between a yeast roll and a buttermilk biscuit. The name comes from the fact that the recipe uses three leavening agents: yeast, baking powder and baking soda. Lovers of these biscuits purport that they are as light and airy as “angel wings.” 

Barry’s sister made another version of Angel Biscuits and I like the idea of these recipes because of the make ahead feature that allows me to serve freshly baked yeast bread with a meal. They are light . . . but not, in my opinion, as light as air!

This recipe came from the November/December 2018 Cuisine At Home magazine. It called for 1 tablespoon pumpkin pie spice . . . which I’ve cut out in the recipe that follows. We thought it was way too pronounced; suppose you could still add it but cut back. Next time I make this recipe, I plan to leave the spice out altogether! 

Meanwhile, I had lots (I used a smaller cutter so upped the yield) of Pumpkin Angel Biscuits that contained 1tablespoon pumpkin pie spice. So what did I do with them? Check out our tasty solution at the end of the recipe!

NOTE: My sister-in-law’s Angel Flake Biscuits are similar. However, her recipe calls for allowing the biscuits to raise for 1 hour before baking; this recipe skips that step,

Pumpkin Angel Biscuits   24 (2-inch) biscuits

2 1/4 teaspoons active dry yeast, room temperature (1 pkg.)

1/2 cup warm water (105-115° F)

5cups all-purpose flour

1/4cup granulated sugar

1teaspoon baking soda

1teaspoon baking powder

1teaspoon table salt

1stick cold butter, cubed

1cup pumpkin puree (or plain pumpkin pie filling)

1cup buttermilk

Melted butter

1. Dissolve yeast in warm water in a small bowl; set aside.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. 
   
3. Using the flat blade of a stand mixer or a pastry blender, cut the 1 stick cubed butter into the dry ingredients until butter pieces are the size of peas.
   
   
   
   
4. Stir together pumpkin puree and buttermilk.
   
5. Add pumpkin mixture to the flour mixture along with the yeast mixture. Stir just until ingredients are moistened. 
6. Cover bowl with plastic wrap; refrigerate at least 1 hour or overnight.
7. Preheat oven to 450° F. Coat two 9-inch-round cake pans with nonstick spray. 
8. Turn dough out onto a lightly floured surface. Knead dough lightly 4 to 5 times to incorporate the flour.
   
9. Roll dough to a thickness of 1/2-inch. Cut dough with a 2-inch floured cutter to form 12 biscuits. 
10. Place biscuits in one of the prepared pans. 
    
11. Gather remaining dough scraps, then gently roll out dough again. Cut 12 more biscuits and place in second pan.
12. Brush tops of biscuits with melted butter bake biscuits until lightly golden, 12 tp 13 minutes.
    

Make Ahead: This dough will keep 2 to 3 days stored in the refrigerator. 

You can even cut the dough into biscuits and place the biscuits into the prepared pans. Cover the biscuits and chill them up to 1 day before baking as directed.

Buttermilk Angel Biscuits: Replace pumpkin puree with an additional 1 cup buttermilk. Omit pumpkin pie spice.

A TASTY SOLUTION TO OVERLY SPICED ANGEL PUMPKIN BISCUITS – Barry fried small patties of sausage (he matched sausage size to biscuit size). We sandwiched patties inside a split biscuit and added a thin slice of Cheddar. The spicy flavor of the biscuit was actually a compliment to the savory sausage and cheese. 

We wrapped the sandwiches individually and dropped them in a freezer bag. After a quick trip to the microwave, they make a delicious and quick breakfast.

Recipe without photos . . .

Pumpkin Angel Biscuits   24 (2-inch) biscuits

2 1/4 teaspoons active dry yeast, room temperature (1 pkg.)

1/2 cup warm water (105-115° F)

5cups all-purpose flour

1/4cup granulated sugar

1teaspoon baking soda

1teaspoon baking powder

1teaspoon table salt

1stick cold butter, cubed

1cup pumpkin puree (or plain pumpkin pie filling)

1cup buttermilk

Melted butter

1. Dissolve yeast in warm water in a small bowl; set aside.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. 
3. Using the flat blade of a stand mixer or a pastry blender, cut the 1 stick cubed butter into the dry ingredients until butter pieces are the size of peas.
4. Stir together pumpkin puree and buttermilk.
5. Add pumpkin mixture to the flour mixture along with the yeast mixture. Stir just until ingredients are moistened. 
6. Cover bowl with plastic wrap; refrigerate at least 1 hour or overnight.
7. Preheat oven to 450° F. Coat two 9-inch-round cake pans with nonstick spray. 
8. Turn dough out onto a lightly floured surface. Knead dough lightly 4 to 5 times to incorporate the flour.
9. Roll dough to a thickness of 1/2-inch. Cut dough with a 2-inch floured cutter to form 12 biscuits. 
10. Place biscuits in one of the prepared pans. 
11. Gather remaining dough scraps, then gently roll out dough again. Cut 12 more biscuits and place in second pan.
12. Brush tops of biscuits with melted butter bake biscuits until lightly golden, 12 tp 13 minutes.

Make Ahead: This dough will keep 2 to 3 days stored in the refrigerator. 

You can even cut the dough into biscuits and place the biscuits into the prepared pans. Cover the biscuits and chill them up to 1 day before baking as directed.

Buttermilk Angel Biscuits: Replace pumpkin puree with an additional 1 cup buttermilk. Omit pumpkin pie spice.